I have a few questions regarding wild yeast culture, commercial yeast, etc. After much reading on the subject, I am confused about a few things:
1. lets say that i make a dough using 20% wild yeast culture. then, i take a chunk of that dough and put it in the fridge (now its "old dough"). what is the difference between that old dough and the wild yeast culture, outside of the obvious of course e.g. one has salt, not as active, etc. Basically, it seems to me that there is little difference and that I could keep my old dough for months and then revive it, just as I could/would the culture.
2. I read so much about "commercial" yeast and wild yeast culture. If I make a poolish and put it in the fridge using commercial yeast and store it for a couple of months, take it out, feed it and revive it, what is the difference between that and the wild yeast culture that I have? Certainly both would have complimentary bacteria. In other words, what does "commercial" yeast mean when I can buy both "wild" yeast culture and say red star yeast at the store?
Any thoughts appreciated!